RSS Feed

Berkley Bookmas Featuring A Cuban Holiday Recipe From Chanel Cleeton

Once Upon a Book Blog is so excited to participate in Berkley Bookmas and today we’re hosting a Cuban Holiday Recipe from Chanel Cleeton in honor of her upcoming release Next Year in Havana! Berkley Bookmas is chock full of exclusive content from authors like exclusive excerpts, deleted scenes, author recipes and more!

Check out the calendar of events below:

One of my favorite holiday traditions is celebrating Noche Buena. In the Cuban culture, Christmas Eve is the night where we have our big meal, and throughout my childhood, my family would celebrate the evening with a pig roast and some of my favorite dishes like black beans and rice, yucca, flan, and more. The pig roasts in either a pit or a wooden box with coals on top of a grate all day long, and everyone gathers in the backyard, listening to music, relaxing and celebrating while the meal cooks. It’s a really fun way to pass the day and in Florida the weather is usually perfect for spending it outside. Once the pig is ready and the other food is cooked, the party goes on into late hours of the night (or early hours of the morning). While roasting a whole pig can be a daunting endeavor, if you want to celebrate Noche Buena in Cuban style, here’s my favorite family recipe for black beans and rice that’s the perfect side to any Christmas Eve dinner.

Black Beans & Rice Recipe

1 15.5 oz. can Goya Black Beans

2 tbl. olive oil

1 tbl. white cooking wine

2 minced cloves of garlic

1 tsp. oregano

1 bay leaf

3/4 cup of water

1 tsp. cumin

1/2 cup onion, finely chopped

1/4 cup green pepper, finely chopped

1/4 tsp. Goya Adobo seasoning

Salt

Pepper

Cilantro

2 cups cooked long grain white rice

Place the beans and the water in a small to medium sized saucepan and cook over low to medium heat until warm. Add oil, cooking wine, garlic, oregano, bay leaf, cumin, onion, green pepper, and Adobo to the beans and mix. Bring to a boil. Lower heat and cook on low for one hour. Check regularly to make sure it doesn’t foam/bubble over. Serve over two cups of cooked long grain white rice (either according to package instructions in saucepan or in rice cooker). Season with salt and pepper to taste when serving. Can top with cilantro.

GIVEAWAY

 one $100 Visa gift card, and a book/galley/bound manuscript by each of the authors participating.

 http://bit.ly/2zlFxAq

For tomorrow’s fun, head to one of the following blogs:

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: